Chocolate Caramel Terrine

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the oranges and cook them in plenty of water for about 45 minutes until soft. Chop 50 g chocolate into small pieces. Melt 50 g butter and chocolate in a saucepan, then remove from the heat. Beat the eggs and icing sugar until light and creamy.

2. 2

   Carefully stir in flour first, then chocolate. Pour the dough into a greased box form (approx. 11 x 20 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes.

3. 3

   Allow to cool, turn out of the mould and let it cool down on a cake rack.

4. 4

   Soak 1 sheet of gelatine. Remove oranges from the water, cut into pieces and puree. Heat 20 g butter in a pan. Add orange puree, 75 g sugar and liqueur and boil down for about 10 minutes, stirring occasionally.

5. 5

   Pour the compote into a bowl. Squeeze the gelatine, stir in and let the mixture cool down.

6. 6

   Soak 2 sheets of gelatine in cold water. Coarsely chop 70 g chocolate and melt in a bowl over a warm water bath. Caramelise 75 g sugar in a saucepan over medium heat until light brown.

7. 7

   First add 20 g butter and 125 g whipped cream and simmer at low heat until the caramel has dissolved. Squeeze the gelatine. Stir in chocolate and gelatine, mix well and chill for about 20 minutes.

8. 8

   Whip the rest of the cream until stiff, fold into the cold cream.

9. 9

   Line the box form with cling film, leaving the edges to protrude generously. Place the sponge cake in the mould and cover with orange compote. Add cream and chill the terrine for at least 4 hours.

10. 10

    Remove the terrine from the mould using the foil and cut into slices. Decorate pieces with candied orange peel and caramel threads.

Nutrition Facts

KCAL
340 kcal

CARBS
28 g

FATS
23 g

PROTEINS
4 g